My 176th recipe, “Onion Pakoda”, a crispy snack / aspect that may be made prepared in 10 minutes. Pakoda, usually is one among my very favourite snacks / aspect. If I’ve to name out particularly, the Cashew and Onion Pakoda are my two most favourite. Throughout my childhood, my dad would get me a pack of sizzling onion pakoda for my night snack. It could be tremendous scrumptious with a cup of sizzling masala chai by the aspect. After marriage, once I first moved to RK’s home, Onion pakoda was one of many very first dishes my MIL ready for lunch. I completely cherished it and it was higher than the pakoda I had tasted to this point. Whereas it was crispy like the opposite pakoda I had eaten, this one was not very onerous to chew into. Which is what I cherished essentially the most about this recipe. An ideal snack which was much less oily, crispy and comfortable on the similar time. That is additionally a really fast and straightforward recipe, and is a superb aspect for rice, particularly with rasam. I’ve shared the little tips to make the proper onion pakoda, which I learnt from my MIL, within the notes part 😉
- Besan (Gram) Flour – 1 Cup
- Rice Flour – 1 Tbsp
- Crimson Chilli Powder – 1/2 tsp (alter per style)
- Salt – 1/2 tsp (alter per style)
- Asafoetida – 1/4 tsp
- Jeera Powder – 1/4 tsp (Optionally available)
- Onion – 1/2 medium (very thinly sliced)
- Curry leaves – 1 sprig
- Oil – 2 Tbsp + For frying
- Water – as wanted
- First add the besan flour, rice flour, chilli powder, salt, asafoetida, jeera powder to a big mixing bowl and blend properly.
- Add the sliced onion, curry leaves to the flour combination. Now warmth the oil in a pan / kadai for frying the pakoda. As soon as the oil is sizzling, take 2 Tbsp of the new oil and add to the flour combination. Rigorously, with out burning your fingers, combine every part collectively.
- Now, sprinkle little or no water over the combination simply adequate to deliver all of the substances collectively.
- In batches, add the onion flour combination to the new oil by gently breaking them aside. Fry in medium flame till properly golden brown.
- Drain the surplus oil on a paper serviette and serve sizzling.
- – The onion ought to be sliced very skinny for getting the best texture. My MIL makes use of a slicer used to make chips. I used a really sharp knife for slicing.
- – Rice flour is added to offer a slight crispness to the pakoda. I like to recommend including it, nonetheless you’ll be able to skip it if you do not have it helpful.
- – Scorching oil is added to the flour to get a comfortable pakoda. If not added, the pakoda may end up very onerous to chew into.
- – Add simply little water to bind all substances collectively. Don’t add extra water. The pakoda will take in extra oil.
- – Whereas mixing the batter, do it gently and likewise don’t over combine the batter. Else you’d find yourself with a tough pakoda.
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